Fragrant Autumn Vegetable Soup Recipes

FRAGRANT AUTUMN VEGETABLE SOUP

Fragrant Autumn Vegetable Soup image

A hearty, colorful vegetable soup made with butternut squash, tomatoes, cannellini beans and corn with a delectable flavor and fragrance coming from a dash of cinnamon. Recipe concept developed by The Culinary Institute of America.

Provided by Allrecipes Member

Time 55m

Yield 7

Number Of Ingredients 14

Ingredients

2 tablespoons extra virgin olive oil
2 cups chopped yellow onion
1 tablespoon minced garlic
2 leaf (blank)s bay leaves
2 teaspoons paprika
1 teaspoon ground black pepper
⅛ teaspoon ground cinnamon
4 cups peeled, seeded and chopped butternut squash
1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, undrained
1 (6 ounce) can Hunt's® Tomato Paste
4 cups vegetable broth
1 (10 ounce) package frozen whole kernel corn
1 (19 ounce) can cannellini beans, drained, rinsed
2 tablespoons thinly sliced fresh basil

Steps:

Heat oil in large saucepan over medium-high heat until hot. Add onions and garlic; cook and stir 3 to 4 minutes or until onions are tender. Stir in bay leaves, paprika, pepper and cinnamon.
Mix in squash, undrained tomatoes, tomato paste and broth; bring to a boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until squash is tender, stirring occasionally.
Stir in corn and beans; increase heat to medium and simmer 5 minutes. Sprinkle with basil before serving.

Nutrition Facts : Calories 233.3 calories, Carbohydrate 43.3 g, Fat 5 g, Fiber 9.2 g, Protein 7.5 g, SaturatedFat 0.6 g, Sodium 654.4 mg, Sugar 11.3 g

FRAGRANT AUTUMN VEGETABLE SOUP

Fragrant Autumn Vegetable Soup image

A hearty, colorful vegetable soup made with butternut squash, tomatoes, cannellini beans and corn with a delectable flavor and fragrance coming from a dash of cinnamon. Recipe concept developed by The Culinary Institute of America.

Provided by Allrecipes Member

Time 55m

Yield 7

Number Of Ingredients 14

Ingredients

2 tablespoons extra virgin olive oil
2 cups chopped yellow onion
1 tablespoon minced garlic
2 leaf (blank)s bay leaves
2 teaspoons paprika
1 teaspoon ground black pepper
⅛ teaspoon ground cinnamon
4 cups peeled, seeded and chopped butternut squash
1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, undrained
1 (6 ounce) can Hunt's® Tomato Paste
4 cups vegetable broth
1 (10 ounce) package frozen whole kernel corn
1 (19 ounce) can cannellini beans, drained, rinsed
2 tablespoons thinly sliced fresh basil

Steps:

Heat oil in large saucepan over medium-high heat until hot. Add onions and garlic; cook and stir 3 to 4 minutes or until onions are tender. Stir in bay leaves, paprika, pepper and cinnamon.
Mix in squash, undrained tomatoes, tomato paste and broth; bring to a boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until squash is tender, stirring occasionally.
Stir in corn and beans; increase heat to medium and simmer 5 minutes. Sprinkle with basil before serving.

Nutrition Facts : Calories 233.3 calories, Carbohydrate 43.3 g, Fat 5 g, Fiber 9.2 g, Protein 7.5 g, SaturatedFat 0.6 g, Sodium 654.4 mg, Sugar 11.3 g

FRAGRANT AUTUMN VEGETABLE SOUP

Fragrant Autumn Vegetable Soup image

A hearty, colorful vegetable soup made with butternut squash, tomatoes, cannellini beans and corn with a delectable flavor and fragrance coming from a dash of cinnamon. Recipe concept developed by The Culinary Institute of America.

Provided by Allrecipes Member

Time 55m

Yield 7

Number Of Ingredients 14

Ingredients

2 tablespoons extra virgin olive oil
2 cups chopped yellow onion
1 tablespoon minced garlic
2 leaf (blank)s bay leaves
2 teaspoons paprika
1 teaspoon ground black pepper
⅛ teaspoon ground cinnamon
4 cups peeled, seeded and chopped butternut squash
1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, undrained
1 (6 ounce) can Hunt's® Tomato Paste
4 cups vegetable broth
1 (10 ounce) package frozen whole kernel corn
1 (19 ounce) can cannellini beans, drained, rinsed
2 tablespoons thinly sliced fresh basil

Steps:

Heat oil in large saucepan over medium-high heat until hot. Add onions and garlic; cook and stir 3 to 4 minutes or until onions are tender. Stir in bay leaves, paprika, pepper and cinnamon.
Mix in squash, undrained tomatoes, tomato paste and broth; bring to a boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until squash is tender, stirring occasionally.
Stir in corn and beans; increase heat to medium and simmer 5 minutes. Sprinkle with basil before serving.

Nutrition Facts : Calories 233.3 calories, Carbohydrate 43.3 g, Fat 5 g, Fiber 9.2 g, Protein 7.5 g, SaturatedFat 0.6 g, Sodium 654.4 mg, Sugar 11.3 g

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